ES3007622T3 - Method for obtaining low ethanol-producing yeast strains, yeast strains obtained therefrom and their use - Google Patents

Method for obtaining low ethanol-producing yeast strains, yeast strains obtained therefrom and their use Download PDF

Info

Publication number
ES3007622T3
ES3007622T3 ES15702250T ES15702250T ES3007622T3 ES 3007622 T3 ES3007622 T3 ES 3007622T3 ES 15702250 T ES15702250 T ES 15702250T ES 15702250 T ES15702250 T ES 15702250T ES 3007622 T3 ES3007622 T3 ES 3007622T3
Authority
ES
Spain
Prior art keywords
mmol
yeast strain
variant
saccharomyces
strain
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
ES15702250T
Other languages
English (en)
Spanish (es)
Inventor
Valentin Tilloy
Anne Ortiz-Julien
Jessica Noble
Sylvie Dequin
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Danstar Ferment AG
Institut National de Recherche pour lAgriculture lAlimentation et lEnvironnement
Original Assignee
Danstar Ferment AG
Institut National de Recherche pour lAgriculture lAlimentation et lEnvironnement
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Danstar Ferment AG, Institut National de Recherche pour lAgriculture lAlimentation et lEnvironnement filed Critical Danstar Ferment AG
Application granted granted Critical
Publication of ES3007622T3 publication Critical patent/ES3007622T3/es
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C12N1/185—Saccharomyces isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/36—Adaptation or attenuation of cells
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
    • C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
    • C12P7/06—Ethanol, i.e. non-beverage
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
    • C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
    • C12P7/18—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic polyhydric
    • C12P7/20—Glycerol
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G2200/00—Special features
    • C12G2200/05—Use of particular microorganisms in the preparation of wine
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00—Technologies for the production of fuel of non-fossil origin
    • Y02E50/10—Biofuels, e.g. bio-diesel

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Mycology (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Cell Biology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
ES15702250T 2014-01-31 2015-01-30 Method for obtaining low ethanol-producing yeast strains, yeast strains obtained therefrom and their use Active ES3007622T3 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP14290019.0A EP2902481A1 (de) 2014-01-31 2014-01-31 Verfahren zur Herstellung von Hefestämmen mit geringer Ethanolerzeugung, damit erhaltene Hefestämme und deren Verwendung
PCT/EP2015/051995 WO2015114115A1 (en) 2014-01-31 2015-01-30 Method for obtaining low ethanol-producing yeast strains, yeast strains obtained therefrom and their use

Publications (1)

Publication Number Publication Date
ES3007622T3 true ES3007622T3 (en) 2025-03-20

Family

ID=50101840

Family Applications (1)

Application Number Title Priority Date Filing Date
ES15702250T Active ES3007622T3 (en) 2014-01-31 2015-01-30 Method for obtaining low ethanol-producing yeast strains, yeast strains obtained therefrom and their use

Country Status (7)

Country Link
US (2) US10829827B2 (de)
EP (2) EP2902481A1 (de)
AU (1) AU2015212752B2 (de)
CL (1) CL2016001883A1 (de)
ES (1) ES3007622T3 (de)
WO (1) WO2015114115A1 (de)
ZA (1) ZA201601951B (de)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3303553B1 (de) * 2015-05-29 2022-07-27 Cargill, Incorporated Fermentationsverfahren zur herstellung von steviolglykosiden mithilfe von hohem ph-wert
BR112017025709B1 (pt) 2015-05-29 2024-03-05 Cargill, Incorporated Método para produzir glicosídeos de esteviol
BR112017025705B1 (pt) 2015-05-29 2022-05-10 Cargill, Incorporated Método de liberação de glicosídeos de esteviol de uma célula hospedeira
AU2016301190A1 (en) 2015-08-06 2018-02-15 Cargill, Incorporated Fermentation methods for producing steviol glycosides
CN110079466B (zh) * 2019-05-08 2023-01-10 中国石油大学(华东) 一株酵母菌及其在莲子酒发酵中的应用
CN112126595B (zh) * 2020-05-26 2022-04-08 中国食品发酵工业研究院有限公司 一株低产酒精的产香酵母及其在低醇葡萄酒中的应用
CN111662835B (zh) * 2020-06-28 2022-03-01 青岛啤酒股份有限公司 一株能生产低乙醛含量啤酒的啤酒酵母及其驯化方法
FR3126989B1 (fr) 2021-09-10 2024-07-12 M H C S Procede de desalcoolisation d’un vin
ES2957008A1 (es) * 2022-05-27 2024-01-08 Univ Valencia Cepas de levadura con propiedades vinicolas optimizadas y su metodo de obtencion
EP4560006A1 (de) * 2023-11-21 2025-05-28 Sunbau GmbH Aquariendruckgasbehälter-co2-erzeugungszusammensetzung, aquariendruckgasbehälter-co2-erzeugungszusammensetzungsverpackung und aquariendruckgasbehälter
CN120656558B (zh) * 2025-08-19 2025-10-24 深圳合民生物科技有限公司 基于多组学的酱香型白酒产酒酵母菌群智能驯化系统及方法

Also Published As

Publication number Publication date
EP3099780C0 (de) 2025-01-01
WO2015114115A1 (en) 2015-08-06
ZA201601951B (en) 2022-05-25
US20210017613A1 (en) 2021-01-21
CL2016001883A1 (es) 2017-01-06
EP2902481A1 (de) 2015-08-05
AU2015212752A1 (en) 2016-05-19
EP3099780A1 (de) 2016-12-07
US10829827B2 (en) 2020-11-10
EP3099780B1 (de) 2025-01-01
AU2015212752B2 (en) 2021-04-01
US20160348192A1 (en) 2016-12-01

Similar Documents

Publication Publication Date Title
ES3007622T3 (en) Method for obtaining low ethanol-producing yeast strains, yeast strains obtained therefrom and their use
Sumby et al. Measures to improve wine malolactic fermentation
Varela et al. Strategies for reducing alcohol concentration in wine
Goold et al. Yeast's balancing act between ethanol and glycerol production in low‐alcohol wines
Tilloy et al. Reduction of ethanol yield and improvement of glycerol formation by adaptive evolution of the wine yeast Saccharomyces cerevisiae under hyperosmotic conditions
Pretorius Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking
Kutyna et al. Microbiological approaches to lowering ethanol concentration in wine
LOPES et al. Fermentation properties of a wine yeast over‐expressing the Saccharomyces cerevisiae glycerol 3‐phosphate dehydrogenase gene (GPD2)
Dequin et al. How to adapt winemaking practices to modified grape composition under climate change conditions
Fia et al. Beta-glucosidase and esterase activity from Oenococcus oeni: Screening and evaluation during malolactic fermentation in harsh conditions
CN108485996B (zh) 一种新型产乙酸乙酯的酿酒酵母菌株及构建方法
JP3822415B2 (ja) 酒類製造用酵母変異株及び当該酵母変異株を用いた酒類の製造方法
US20030162272A1 (en) Method for culturing micro-organisms in reducing conditions obtained by a gas stream
CN104711284A (zh) 转ssu1基因提升葡萄汁酵母耐硫能力的方法及鉴定方法
CN100358998C (zh) 啤酒酵母工程菌及其构建方法
JP3831400B2 (ja) 酒類製造用酵母変異株及び当該酵母変異株を用いた酒類の製造方法
NZ753744A (en) Method for obtaining low ethanol-producing yeast strains, yeast strains obtained therefrom and their use
JP3899363B2 (ja) 酒類製造用酵母変異株及び当該酵母変異株を用いた酒類の製造方法
Dey Genetic Engineering of Microorganisms in Winemaking
Dey 14 Genetic Engineering of
Ferreira Stress resistance during the lag phase of wine fermentation and development of optimized yeasts
FR2887258A1 (fr) Souches de levures saccharomyces transformees presentant une production d'ethanol reduite par fermentation
Legodi Improving wine yeast for fructose and nitrogen utilization
EP2679667B1 (de) Xylose-fermentierender mikroorganismus
Benito Sáez Use of non-Saccharomyces yeasts to improve the quality and food safety of wine